I had a few overly ripe bananas and decided to create a different version of a banana cream pie. My banana coffee cream pie recipe is a delightful change with coffee infused into the filling along with mashed bananas instead of slices as you may be used to along with a cloud of meringue to grace the top.
Beside how delicious this pie tastes, I must tell you that it couldn’t be easier to prepare, especially if you use my oil pie crust recipe. All that you have to do is basically mash the bananas and then cook up the custard filling before depositing it into a baked pie crust.
All else you have left to worry about is beating up the egg whites with one-fourth teaspoon of salt before gradually adding two tablespoons of sugar. Never try adding all the sugar at once or your meringue will deflate instead of a fluffy stiff consistency before finally beating in the vanilla.
You also may want to try my banana cream pie and my peanut butter-chocolate banana cream pie recipes.
Banana Coffee Cream Pie
Filling Ingredients for baked 10″ Pie Crust:
1/4 teaspoon of salt
1 cup of milk
2 cups of cold brewed coffee
3 tablespoons of cornstarch, leveled
4 tablespoons of flour, leveled
3 large eggs (yolks for the filling and whites for the meringue)
2/3 cup of sugar
2 ripe medium bananas, mashed
Meringue Ingredients:
3 beaten egg whites
1/4 teaspoon of salt
2 tablespoons of sugar
1 teaspoon of vanilla
To Prepare the Filling:
Mix the cornstarch and flour with your milk and cold coffee until smooth in your pot.
Then add the salt, sugar and egg yolks.
Cook this on medium heat, stirring to make sure it doesn’t burn until the mixture thickens to a pudding like consistency.
Take the mixture off of the heat and stir in the mashed bananas. I use a hand-held potato masher for this and it works out wonderfully.
Pour this pie filling into my oil pie crust recipe or your favorite pie crust to make a 10″ pie.
Top with the meringue.
To Prepare the Meringue:
Beat the egg whites with the salt first to get it foamy before adding one tablespoon of sugar gradually as you continue beating the whites.
Stir in the remaining tablespoon of sugar, slowly while beating to get the whites fluffier.
Add the vanilla last.
Spread over the filled and baked pie shell that you pricked before returning to a 400-degree oven for about 12-15 minutes until the meringue starts browning somewhat.
Serve cold.
ENJOY!
- Filling Ingredients for baked 10″ Pie Crust:
- 1/4 teaspoon of salt
- 1 cup of milk
- 2 cups of cold brewed coffee
- 3 tablespoons of cornstarch, leveled
- 4 tablespoons of flour, leveled
- 3 large eggs yolks for the filling and whites for the meringue
- 2/3 cup of sugar
- 2 ripe medium bananas mashed
- Meringue Ingredients:
- 3 beaten egg whites
- 1/4 teaspoon of salt
- 2 tablespoons of sugar
- 1 teaspoon of vanilla
-
To Prepare the Filling:
-
Mix the cornstarch and flour with your milk and cold coffee until smooth in your pot.
-
Then add the salt, sugar and egg yolks.
-
Cook this on medium heat, stirring to make sure it doesn’t burn until the mixture thickens to a pudding like consistency.
-
Take the mixture off of the heat and stir in the mashed bananas. I use a hand-held potato masher for this and it works out wonderfully.
-
Pour this pie filling into my oil pie crust recipe or your favorite pie crust to make a 10″ pie.
-
Top with the meringue.
-
To Prepare the Meringue:
-
Beat the egg whites with the salt first to get it foamy before adding one tablespoon of sugar gradually as you continue beating the whites.
-
Stir in the remaining tablespoon of sugar, slowly while beating to get the whites fluffier.
-
Add the vanilla last.
-
Spread over the filled and baked pie shell that you pricked before returning to a 400-degree oven for about 12-15 minutes until the meringue starts browning somewhat.
-
Serve cold.
-
ENJOY!
